Recipe for Artichokes with Quick Roasted-Garlic Basil Chile Dipping Sauc 
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Yield:
2
Ingredients:
Amount Ingredient
2 med artichokes Steamed
1 tsp Mexican whole oregano, dry steam with Chokes
1 tsp cumin seed steam with Chokes
Dipping Sauce
2 tbl lemon juice
1/2 cup fresh basil leaves washed and dried
1 whl Elephant garlic head Roasted
12 oz Trader Joes Fire Roasted Yellow
& Red Peppers, * (or roast your own and leave out the chile powder)
2 tbl grated pecorino romano
1 tsp olive oil
2 tbl roasted sesame seeds
1 tsp Mild to Wilds New Mexican Chile powder to
taste
1 x milliliter Mild to Wilds Smoked Savina powder to taste
1/2 tsp fresh ground pepper to taste
Instructions:
Instructions: Artichokes w/ Quick Roasted-Garlic Basil Chile Dipping Sauce

* From label: red & yellow bells, water, olive oil (insignificant fat), garlic, citric acid, salt

Separate garlic cloves, leaving some skin, and roast in hot broiler. (If using fresh roasted chiles instead of a jar, start chiles now too.) Turn as needed, some blackening should occur.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes; trim leaves, if desired. Put in steamer or large covered pan and cooked about 45 min until center leaves pull out easily and are tender. Add the Mexican oregano and cumin seed to the herb pan or water.

When garlic is done remove skin and trim if needed, quarter it and add all ingredients, except the artichokes, oregano, cumin and lemon juice; to a processor and pulse until blended but has some texture. Add about 1/2 the lemon juice as you pulse. Adjust with juice for a nice, thick paste. Put into serving bowl, cover and set aside while artichokes cook.

Serving Ideas : Serve with chicken curry. The sauce would also be great on fish.

Description:"Lowfat low labor side dish"

NOTES : Prepare the sauce first. Then the artichokes can cook while making any other dishes.

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